Quinoa Salad with Carrots and Almonds
Ingredients
- 1 cup quinoa uncooked and rinsed well
- 1-1/2 cups water
- 3 cups carrots grated or matchstick
- 2 cups celery sliced
- 3 scallions sliced at a diagonal
- 1 bunch cilantro chopped
- 1 clove garlic finely minced
- 1/2 cup chopped almonds toasted
- 1/2 tsp cayenne or aleppo chili flakes
- 1/2 tsp allspice
- apple cider vinegar, salt, and pepper to taste
- microgreens or cilantro sprouts optional
Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tbsp honey or maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
Instructions
- Place 1 cup of rinsed quinoa in a medium pot with 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12-15 minutes (or until water is gone). Turn heat off, let stand 5 minutes, then let cool uncovered.
- While the quinoa is cooking make the apple cider vinaigrette. Place all ingredients in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
- Place carrots, celery, scallions, cilantro, garlic, and almonds in a large bowl.
- Toss with the vinaigrette and the cooled quinoa.
- Add more salt, pepper, and vinegar to taste.
- Sprinkle in the cayenne and optional allspice.
- Toss well and serve, or refrigerate until serving.
Notes
Rinsing or soaking quinoa before cooking will help to remove the bitterness.
Salad will keep 3-4 days in the fridge. If making ahead, be sure to taste right before serving
and adjust salt and vinegar one more time. Add chickpeas or top with avocado right before serving for extra heartiness. Top with fresh sprouts or microgreens.
and adjust salt and vinegar one more time. Add chickpeas or top with avocado right before serving for extra heartiness. Top with fresh sprouts or microgreens.
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